Appam

Ingredients
2  cups raw rice soaked for 4-5 hours
2 cups coconut milk
1  cup cooked rice
a pinch of yeast granules ( dissolved in some coconut water or little hot water)
salt and sugar to taste
Appam pan

Method:
1.Drain the soaked rice and grind it along with the coconut milk and cooked rice to a fine thick paste. Do not add too much water.
2. Coconut water may be preferably used instead of water for grinding. Add the yeast and mix lightly.
3.Mix in the salt and sugar to taste. Allow to ferment at room temperature for at least 6 hours.
4.Heat a small non-stick appam pan or any deep pan. Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom. Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy. Another sign of doneness would be when the edges start coming off the pan.
5.Appam is ready and serve with any curry or stew.